Recipes for the Month of June

Wow, where did the month go? Already four weeks into Summer. I’m not sure how I feel about that. I love this time of year. Wish it lasted longer!

To make up for the recipe blog being late (blame it on Gundams), I’m handing over to you a meal plan with recipes for a mouth-watering feast. No ovens required! This time, I’ve combined vegan and meat dishes so everyone on your guest list can have a delicious meal. Like I mentioned last month, vegetarian dishes make great side-dishes for meat eaters.

From Quick-fix Vegan, page 125: Black Bean and Sweet Potato Salad

This colorful salad always looks like a beach party to me.


  • 2 steamed sweet potatoes, peeled and cubed (1 large can works, too)
  • 1 15-oz can black beans, drained and rinsed
  • 1/2 cup chopped yellow bell pepper
  • 1/3 cup chopped toasted pecans
  • 1/4 cup minced red onion
  • 1/4 cup minced celery
  • 1/4 cup chopped fresh cilantro or parsley
  • 1 hot chili, seeded and minced (optional)

Combine the above ingredients in a large bowl and set aside.


  • 2 T olive oil
  • 2 T freshly squeezed lime juice
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp freshly ground black pepper

In a small bowl, combine the above ingredients, stirring well. Pour over the salad ingredients that you set aside and toss gently to combine. Taste and adjust the seasonings to suit you. Serve at once, or cover and refrigerate until needed.

Serve this with Barbecue Hamburgers on the grill (1.5 lbs ground beef mixed with 1/4 cup chopped onion, 1 tsp salt, 1/3 cup catsup, 1/3 cup chili sauce, 2 T packed brown sugar, and 1 T lime juice) and you have yourself a feast!

If you really want to make it a party, add potato salad. Here’s my personal (and favorite) recipe:

Judy’s Potato Salad with Dill

  • 6-8 medium washed, unpeeled red potatoes. Boil until just cooked through.
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 – 3 T dried dill (Adjust amount according to your own taste. I like a lot of dill.)
  • 2/3 cup vegenaise or mayo

Put potatoes into a large bowl and cut into cubes. In a small bowl, mix the ingredients for the dressing. Add more vegenaise/mayo to taste, or if you like a lot of dressing, just double the recipe.

Spoon dressing over potatoes and gently toss to mix well. Serve warm or cold. We love it both ways.

Make iced tea or chill some beers and enjoy! Both salads are even better as leftovers, so don’t worry if you end up with some to spare. But don’t be shocked if you don’t!

What do you think?